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1
Ramashia, S. E., E. T. Gwata, S. Meddows-Taylor, T. A. Anyasi, and A. I. O. Jideani. "Nutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B2 and zinc oxide." Food Research 5, no. 2 (2021): 456–67. http://dx.doi.org/10.26656/fr.2017.5(2).320.
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Fortification is the process of adding minerals and vitamins that have been lost during flour processing to improve the nutritional composition and reduce micronutrient deficiencies. The study was conducted to determine the nutritional composition of Finger millet (FM) flours fortified with vitamin B2 and zinc oxide (ZnO). The milky cream (MC), brown, black and pearl millet (PM) flours were used as reference samples. Flours were completely randomized in three replicates. Determination of the physicochemical properties, vitamin B complex, macro and trace minerals concentration were conducted for flour and reference samples. The moisture of brown instant fortified finger millet (IFFM) flour was significantly (p < 0.05) higher for MC and black IFFM flours as compared to other flours. The MC raw finger millet (RFM) flour had a significantly (p < 0.05) highest amount of Zn, 2.64±0.01 mg/100 g when compared to other flours. The MC flour showed significantly (p < 0.05) higher values for vitamin B2 in both RFFM and IFFM flours when compared to other flours. MC flours may be preferred by the consumers due to its semblance to the maize white flour. The anticipation of the study was to produce and characterise FM flour fortified with vitamin B2 and ZnO that may be utilised for value-added products.
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Sakung, Jamaluddin, Bohari, and Sitti Rahmawati. "Proximate, Minerals, and Vitamins In Chayote Flour." International Journal of Research in Pharmaceutical Sciences 11, no. 2 (2020): 2261–64. http://dx.doi.org/10.26452/ijrps.v11i2.2186.
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The composition of biomolecules on the squash is affected by the processing, so that the squash that has been processed into flour has a different composition, so the need for exploration squash flour composition. This study was designed to evaluate composition of proximate, minerals and vitamins in squash flour. Analysis of proximate, vitamins and minerals using AOAC method. The percentage of ash content, carbohydrate, fat and protein respectively are (4.49 ± 0.17), (73.35 ± 0.47), (3.49 ± 0.29) and (15, 10 ± 0.27). The levels of vitamins star from the highest is a vitamin C (11.900 ± 1.072), vitamin A (0.038 ± 0.002) and vitamin E (0.015 ± 0.00007). While the mineral minerals content star from the highest is potassium (2311.90 ± 309.15), calcium (271.5 ± 9.19) and Sodium (21.69 ± 8.53). Chayote is suitable processed into flour that has the highest nutritional value of carbohydrates of 73.35 g/100 g, vitamin C of 11.9 mg/100 mg and potassium mineral of 23.11 g/100 g, so that the processing of squash flour is an innovation in the development of products made from it
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Miamoto, Juliana De Brito Maia, Joelma Pereira, and Suzan Kelly Vilela Bertolucci. "Obtaining and characterization of freeze-dried whole taro root (Colocasia esculenta), mucilage and residue as functional food." Nutrição Brasil 17, no. 1 (2018): 9. http://dx.doi.org/10.33233/nb.v17i1.716.
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TTaro root (Colocasia esculenta L.), a starch based plant widely grown for direct consumption, has been produced for more than 2000 years in regions with a tropical climate. In Brazil, it is a crop grown by small producers, using it for direct consumption. Some industries use the tubers for preparation of baby food; however, there is no industrial processing of taro root. It contains high caloric and protein value and has elements such as phosphorus and potassium and B-complex vitamins; moreover, in popular medicine, it has recognized medicinal properties of detoxification, purification, anti-beriberi properties, etc. The purpose of this study was to determine, characterize and obtain whole taro root flour and its subproducts (mucilage and residue from mucilage extraction) by means of physical-chemical analyses, with a view toward discovering its potential qualities as a functional food. The freeze-dried flours of taro root had considerable proximate composition with lipid values below wheat flour. Starch appeared in the three types of taro root flour at significant levels. The nutritional fiber content was on average 50% greater than the daily requirements of an individual. The minerals Zn, Fe and Mn appeared at levels able to meet significant percentages of the daily needs of children, as well as the vitamin C and β-carotene content. Phytochemical compounds, saponins, anthocyanins and polyphenols were present in all the flours. As a result, we concluded that these taro root flours constitute a viable alternative to production of bakery products based on their starch content. Whole taro root flours and their subproducts may be considered as having potential for functional foods due to their vitamin, mineral, protein and phytochemical content, in addition to their expressive quantity of fiber.Key-words: chemical composition of foods, taro root flour, nutritional fiber, vitamin C, β-carotene, phytochemicals.
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Ozoliņa, Vija, and Daiga Kunkulberga. "Vitamīnu satura izmaiņas pilngraudu rudzu maizes ražošanā / Changes in Vitamin Content during the Whole Grain Rye Bread Processing." Proceedings of the Latvia University of Agriculture 29, no. 1 (2013): 11–20. http://dx.doi.org/10.2478/plua-2013-0002.
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Abstract Whole grain rye bread is a historically rich item in Latvian culture, and Latvians are rightly proud of the rye bread tradition they have cultivated. Much international research has shown that regular intake of rye bread positively influences the consumer health. Latvia has a long history of rye bread preparation, but lacks information about changes in vitamin content during the manufacturing process - from the beginning of baking till the end product - bread. The aim of the study was to investigate the changes in vitamin content during the whole grain rye bread production process. The object of the research work: traditional Latvian whole grain rye bread, the dough of which is prepared with scald and natural yeast and then baked in a wood-fired clay oven. AOAC standard methods were used to determine the content of thiamine (B1 vitamin), riboflavin (B2 vitamin), niacin (B3 vitamin), and α-tocopherol (E vitamin). The content of vitamins was analyzed in whole grain rye flour, leavened rye flour dough, and rye bread baked for 30, 45, 60 and 75 minutes. Bread crust and crumb were analyzed separately. The content of B complex vitamers in whole grain rye flour and bread was determined using LC-MS combined with stable isotope dilution assay. The study showed that whole grain rye bread contains a wide range of B complex vitamins. During the whole grain rye bread processing it was observed that, compared to vitamin content in flour, thiamine content reduced by 36%, but content of riboflavin, niacin and α-tocopherol increased by 53%, 40% and 6% respectively.
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Ndife, J., K. S. Abasiekong, B. Nweke, A. Linus-Chibuezeh, and V. C. Ezeocha. "PRODUCTION AND COMPARATIVE QUALITY EVALUATION OF CHIN-CHIN SNACKS FROM MAIZE, SOYBEAN AND ORANGE FLESHED SWEET POTATO FLOUR BLENDS." FUDMA JOURNAL OF SCIENCES 4, no. 2 (2020): 300–307. http://dx.doi.org/10.33003/fjs-202-0401-220.
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Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of functional properties of the flours showed that bulk density of wheat flour (F) was the highest (0.746 g/ml). OFSP flour enhanced the water absorption capacity of the flour blends. Flour blends with soybean recorded higher values in foam capacity (11.20 - 22.55%). In proximate composition, the moisture was low (3.80 – 4.80%) in the chin-chin. Higher fibre content (2.60 - 4.20%) was obtained in samples containing higher proportion (50%) of OFSP. Samples D (19.38%) and C (18.80%) with higher soybean, recorded higher protein values. The mineral and the vitamin contents of snacks from composite flours were higher than that of the control F. Vitamin B1, B2, B3 and β-carotene contents of the snacks were enhanced by OFSP. The sensory evaluation showed preference for snack F (100% wheat flour) followed by snack A (50% maize, 25% soybean and 25% OFSP). However, improved nutrient dense chin-chin snacks were produced from the composite flours.
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Asyngari, Fu'ad Hasyim, Agustiana Agustiana, and Hafni Rahmawati. "SUBSTITUSI TEPUNG LABU KUNING (Cucurbits moschata, Durch) TERHADAP KANDUNGAN VITAMIN A DAN DAYA TERIMA PANELIS PADA SOSIS IKAN NILA (Oreochromis niloticus)." Fish Scientiae 6, no. 2 (2017): 37. http://dx.doi.org/10.20527/fs.v6i2.2687.
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Labu kuning merupakan sayuran yang kaya akan beta karoten sebagai prekursor vitamin A. Labu kuning dapat diolah menjadi tepung, yang kemudian disubstitusikan pada produk sosis ikan untuk meningkatkan nilai gizinya. Penelitian ini bertujuan untuk mendapatkan persentase substitusi tepung labu kuning yang tepat, mempelajari pengaruh substitusi tepung labu kuning terhadap kandungan vitamin A dan daya terima panelis produk sosis ikan nila. Tahapan pertama adalah pembuatan tepung labu kuning dengan pengeringan menggunakan sinar matahari selama 2-3 hari yang dilanjutkan dengan proses penepungan. Selanjutnya tepung labu kuning disubstitusikan pada sosis ikan nila dengan persentase 0%, 10%, 15% dan 20% dari total keseluruhan adonan sosis ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Hasil penelitian menunjukkan bahwa sosis ikan nila dengan persentase substitusi tepung labu kuning 20% merupakan perlakuan terbaik ditinjau dari kandungan vitamin A. Persentase substitusi tepung labu kuning dapat meningkatkan kandungan vitamin A pada sosis ikan nila. Kandungan vitamin A sosis ikan nila dengan subtitusi tepung labu kuning dengan persentase 0%, 10%, 15% dan 20% berturut-turut yaitu < 0,01 μg/g, 0,9825 μg/g, 1,5025 μg/g dan 1,5375 μg/g. Hasil uji organoleptik menunjukkan daya terima panelis terhadap sosis ikan nila dengan substitusi tepung labu kuning berkisar antara 5 (agak suka) sampai dengan 6,8 (suka).Pumpkin is vegetable that rich in beta carotene as a precursor of vitamin A. Pumpkin can be processed into flour, which is then substitution on fish sausage products to improve the nutritional value. The purpose of this study was get precise percentage substitution of pumpkin flour, to know the effect of pumpkin flour substitution on the content of vitamin A and the panelist acceptance on tilapia sausage product. The first stage was manufacturing of pumpkin flour with drying using sunlight for 2-3 days, followed by the process of flouring. The next pumpkin flour in substitution on the tilapia sausage with a percentage 0%, 10%, 15% and 20% of the total fish sausage batter. This study uses a completely randomized design (CRD) with 4 treatments and 3 replications. The results showed that tilapia fish sausage with 20% substitution of pumpkin flour is the best treatment in terms of the vitamins A content. Percentage substitution of pumpkin flour may increase vitamin A content in tilapia fish sausage. The content vitamin A tilapia fish sausage with substitution of pumpkin flour with a percentage of 0%, 10%, 15% and 20% consecutively are <0.01 mg / g, 0.9825 ug / g, 1.5025 ug / g and 1.5375 ug / g. The organoleptic test results showed that panelists acceptance on tilapia fish sausage with substitution of pumpkin flour ranging between 5 (rather like) up to 6,8 (like).
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Alozie, Yetunde, Akaninyene Udo, and Catherine Orisa. "Proximate, Anti-Nutrient and Vitamin Composition of Full-Fat and Defatted Seed Flour of Telfairia occidentalis." Turkish Journal of Agriculture - Food Science and Technology 5, no. 11 (2017): 1256. http://dx.doi.org/10.24925/turjaf.v5i11.1256-1260.992.
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Studies were conducted to determine the proximate and anti-nutrient composition of full-fat and defatted seed flour of Telfairia occidentalis (fluted pumpkin) using standard procedures. The defatted seed flour (DSF) indicated higher protein content (46.55%) while the full-fat seed flour (FSF) presented a value of 10.20%. The lipid (35.78%), carbohydrate (42.27%), and caloric values (531.90 Kcal/100 g) obtained for FSF were respectively higher than values of similar determinations for DSF. The anti-nutritional analyses of the FSF showed slightly higher oxalate content (44.00 mg/100 g) while cyanide, phytate and tannin levels were higher in DSF. The vitamin A composition of FSF (9.18 mg/100 g) was higher than that of DSF (0.84 mg/100 g) while DSF indicated higher vitamin C (74.44 mg/100g) content. These results revealed that the seed flour of Telfairia occidentalis contains an appreciable amount of nutrients and vitamins. The levels of toxicants in both FSF and DSF samples were low and below toxic levels. The seed flour of Telfairia occidentalis can be exploited as a cheap and valuable source of vegetable protein in fortified food products formulation.
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Nirmalawaty, Amelia, and Anak Agung Putu Sri Mahayani. "Analisa Kimia Bakpia Kering Substitusi Tepung Kulit Buah Naga." STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa 13, no. 01 (2020): 15–23. http://dx.doi.org/10.36456/stigma.13.1.2418.15-23.
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The potential of red dragon fruit peels both in terms of antioxidant activity and as sufficient food coloring promising. On the other hand antioxidants, one of which is vitamin C, is very susceptible to high heat. This study aims to determine the content of proximate, fiber and vitamin C from dry bakpia substitution of dragon fruit peels flour. A randomized block design with 4 replications was selected in this study, while the treatment consisted from 3 levels of dragon fruit peels flour substitution, namely 1%, 2%, 3% and control (0%). The results showed substitution of dragon fruit peels flour has no effect on water content, protein, fat, fiber and vitamin C dry bakpia. The 3% substitution of dragon fruit peels flour produces lower carbohydrate levels and significantly different with control, 1% and 2%. The ash content of 3% substitution of dragon fruit peels flour is higher and than significantly different with control and 1% but not significantly different with 2% . The conclusion was substitution of dragon fruit peels flour can be applied to 1- 2% of flour need to increase its nutritional value.
 
 Keywords: dragon fruit peels flour, dried bakpia, proximate, fiber, vitamin C
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Subaktilah, Yani, Agung Wahyono, Silvia Oktavia Nur Yudiastuti, and Qurrota A’yun Mahros. "Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata L) terhadap Nilai Gizi Brownies Kukus Labu Kuning." Jurnal Ilmiah Inovasi 21, no. 1 (2021): 18–21. http://dx.doi.org/10.25047/jii.v21i1.2629.
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Pumpkin is one of an agricultural commodity which is rich in nutrients. Pumpkin also has high vitamin and mineral contents including betacarotene, vitamin C and vitamin B1. Pumpkin flour is suitable to be added into food products in order to increase the nutrient contents. The study aimed to know the effect of pumpkin flour substitution on the chemical characteristic of steamed brownies. The pumpkin flour substitution were 0%,20%,40%,60%, 80%, and 100% based on wheat flour weight. The result showed that the pumpkin flour substitution significantly increased the moisture contents, ash contents, and carbohydrate contents of steamed brownies. The highest fat content, protein content, and carbohydrate content showed in those of 20% pumpkin flour substitusion. It contained 29,43% of fat content, 8,65% of protein content, and 8,65% of carbohydrate content, respectively.
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Iliyas, S. "Use of deproteinised leaf juice of Medicago sativa L. for the production of α-amylase". Journal of Bio-Science 26 (26 грудня 2019): 7–14. http://dx.doi.org/10.3329/jbs.v26i0.44659.
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Leaf protein concentration (LPC) is a good source of cyanocobalamine (B12), ascorbic acid (vitamin C) and folic acid (vitamin B9). After isolation of LPC from leaves the remaining by product is deproteinised leaf juice (DPJ) which is rich in water soluble carbohydrates, free amino acids, minerals, lipids and vitamins. The dry matter (DM) and nutrient composition of DPJ varies from species to species. The DM content in this fraction was found between 1.2 to 4.0%. Six fungi were grown on the DPJ expressed from Medicago sativa, Anethum graveolens, Spinacia oleracea, Trigonella foenium-graecum, Coriandrum sativum and also on conventional GN medium to evaluate the suitability of DPJ as a medium for fungal growth and subsequent production of ∝-amylase. The efficiency of DPJ as a medium for fungal growth was evaluated and its value in microbial biotechnology for the production of ∝-amylase was tested. Increase in concentrate of flour in the DPJ there was simultaneous increase in the mycelial dry weight (MDW) production of the six fungi under investigation. On DPJ alone, the yield of MDW was between 76.0 and 89.5 mg which increased to 164.5, 131.0 and 117.0 mg respectively under the influence of the flours of wheat, sorghum and maize respectively. Maximum response to the enrichment of DPJ by flour was noticed with A. niger. As with the increase in growth of fungi with increasing concentration of flour, the activity of amylase also increased. On an average it was 34 - 96 U/ml when the fungi were grown on DPJ alone, which increased to 301, 265 and 276 U/ml under the influence of flours.
 J. bio-sci. 26: 07-14, 2018
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Koua, Gisèle A., and Sébastien Niamké. "Provitamin A Carotenoids in Baked Foods From Orange-Fleshed Sweet Potato Flour Are Substantially Bioaccessible and Contribute to Vitamin A Requirements." Journal of Agricultural Science 12, no. 10 (2020): 132. http://dx.doi.org/10.5539/jas.v12n10p132.
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Vitamin A deficiency (VAD) remains a public health problem in developing countries. Consumption of orange-fleshed sweet potato (OFSP) varieties has been proven to be a valuable strategy for VAD alleviation. In this work, OFSP flour was incorporated into wheat flour at 15, 25, 35, and 50% (w/w) and used to prepare baked products. The bioaccessibility of provitamin A carotenoids of OFSP baking products was performed according to an in vitro digestion model. The contribution of OFSP-wheat composite baking products to vitamin A requirements was evaluated. Relatively high amounts (98.70&plusmn;2.17-144.42&plusmn;1.31 &mu;g/g DM) of total carotenoids in OFSP flours was reported in Kakamega-7-Irene, Kabode, and Covington cultivars. The recovery of provitamin A carotenoid in baking products containing 15, 25, 35, and 50% OFSP flour was 1031.04&plusmn;6.36-3364.21&plusmn;10.22 &mu;g/100 g for cupcakes and 1009.19&plusmn;10.38-4640.72&plusmn;13.43 &mu;g/100 g for cookies, respectively. The in vitro bioaccessibility of provitamin A carotenoids of OFSP composite cupcake ranged from 12.53 to 27.21% while that of OFSP composite cookies was significantly different (p ˂ 0.05) and ranged from 15.99 to 27.84%. The results also showed that cupcake and cookies containing 35% and 50% OFSP flours could be used to fight vitamin A deficiency in C&ocirc;te d&rsquo;Ivoire as they were found to meet 50 and more than 100% (161% for 100 g portion) of the recommended dietary allowance (RDA) of vitamin A for children aged 3-10 years. Finally, our results may support adoption of OFSP varieties in order to decrease the risk of vitamin A deficiency in C&ocirc;te d&rsquo;Ivoire.
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Ake, Michele, Bernadette Mandrou, and Anglade Malan. "Determination of vitamin a in milk and flour consumed by one- to four-year-old children in côte d'ivoire." Journal of AOAC INTERNATIONAL 81, no. 1 (1998): 111–14. http://dx.doi.org/10.1093/jaoac/81.1.111.
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Abstract As part of a United Nations Children's Found (UN¬ICEF) study, an analytical method is proposed for routine analysis of vitamin A in milk and flour consumed by 1- to 4-year-old children in Côte d'Ivoire. The method involves liquid-liquid extrac¬tion of sample followed by reversed-phase liquid chromatography (LC). The method has been vali¬dated and used to analyze various samples col¬lected at different locations and stored under unfa¬vorable conditions. Average vitamin A content was 575 μg/100 g for milk powder and 1350 μg/100 g for millet flour. Lower contents were found in corn flour (40-240 μg/100 g), and no vitamin A could be detected in rice flour
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Rahayu, Puji, Atmiral Ernes, and Poppy Diana Sari. "Uji Kadar Vitamin A Crackers Perlakuan Terbaik dari Proporsi Tepung Terigu: Ubi Jalar Kukus dan Penambahan Tepung Daun Kelor." Jurnal Ilmiah Teknologi Pertanian Agrotechno 3, no. 1 (2018): 309. http://dx.doi.org/10.24843/jitpa.2018.v03.i01.p08.
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Kelor (Moringa oleifera) is a type of herbaceous plants that are efficacious and a rich source of ?-carotene, protein, vitamin C, calcium, potassium and a good source of food as a natural antioxidant. Vitamin A cannot be provided by the body, so it must be met from the outside (essential). This study aims to determine the content of vitamin A in crackers of moringa leaves with the proportion of wheat flour: yellow steamed sweet potato : the right and most preferably organoleptic Moringa flour. This research uses a Quantitative Descriptive Design with 2 Factors. The proportion of wheat flour : steamed yellow sweet potato (90:10, 80:20, 70:30) as F1 and addition of moringa flour (3%, 6%, 9%) as F2 each treatment was repeated 3 times. The results of the research showed that the most preferred treatment was on the T2K1 treatment with the proportion of 80% wheat flour: 20% steamed sweet potato and 3% addition of moringa flour, obtained water content 2.04%, color preferences 5,7 (slightly like) preferences aroma 6.1 (rather like), taste level of taste 7.1 (like) and texture preferences 6.5 (like). The content of vitamin A in the best treatment of T2K1 was 23.66 mg / 100gr.
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Miranti, Mauren G., and J. B. Helga. "The Influence of Proportion of Yellow Pumpkin (Cucurbita Moschata) Flour and Red Rice (Oryza Glaberrima) Flour towards Organoleptic Properties of Food Bar." Innovation of Vocational Technology Education 14, no. 1 (2018): 22. http://dx.doi.org/10.17509/invotec.v14i1.11043.
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Food bar is food with a bar-like shape which contains adequate energy and nutrition. This study aims to determine the right proportion between red rice flour and yellow pumpkin flour as well as to analyze the influence of said proportion towards organoleptic properties of the food bar. The proportions between red rice flour and yellow pumpkin flour used in this study are 40% and 60%, 50% and 50%, and 60% and 40%. With those varying proportions, the food bars are organoleptically tested based on their color, smell, taste, blendability and favorite level. The study shows that the proportion of red rice flour and yellow pumpkin flour has an impact on the organoleptic properties of the food bar such as the taste, blendability, and favorite level. However, the proportion has no effect on the color and smell of the food bar. The best food bar product contains the proportion of 50% red rice flour and 50% yellow pumpkin flour. Nutrions found per 100g are 144.2 kcal energy, 26g carbohydrate, 15.38mg calcium, 4.56g fat, 2.18g protein, 34.32mg phosphor, 83.04 RE vitamin A, 0.04mg vitamin B1, 13.26mg vitamin C.
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Angelia, Ika Okhtora, and Abd Azis Hasan. "PENGARUH LAMA PERENDAMAN DAN KONSENTRASI NATRIUM METABISULFIT TERHADAP KANDUNGAN VITAMIN C DAN TINGKAT KECERAHAN DALAM PEMBUATAN TEPUNG UBI JALAR, TEPUNG JAGUNG DAN TEPUNG SINGKONG." Jurnal Technopreneur (JTech) 6, no. 2 (2018): 67. http://dx.doi.org/10.30869/jtech.v6i2.200.
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The types of plants commonly used to making flour include tubers that have carbohydrates that resemble as wheat, are sweet potatoes, potatoes, corn, and cassava. The problem often faced by food containing carbohydrates is easy to a browning reaction because of the activity of polyphenols and oxidation enzymes which can convert polyphenols into polycarbonate insulation. The defective that causes color changes during storage can be overcome by using additives that are standard and safe for consumption such as Natrium Metabisulfite. The effect of soaking time on Natrium Metabisulfite on the whitish degree of flour will also be studied. This study was conducted to determine Vitamin C level and the whitish degree of flour in the process of making cassava flour, sweet potato flour and corn flour. The research used factorial design with three treatment combinations and each treatment was repeated three times with two factors, soaking length (15 minutes, 30 minutes , 45 minutes) and Natrium Metabisulfite concentration (1 gram , 2 gram , 3 gram). The results showed that sweet potato flour of had the highest significant effect the whitish degree of flour (treatment A3N3) and vitamin C (treatment A2N3). Soaking length and Natrium Metabisulfite had significant effect the whitish degree of flour and vitamin C.
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Venevitin, A., L. Brindina, and E. Kuznetsov. "Regression model drying process coniferous – vitamin flour." Актуальные направления научных исследований XXI века: теория и практика 3, no. 5 (2015): 279–82. http://dx.doi.org/10.12737/16260.
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de Queiroga, A. X. Mesquita, O. Soares da Silva, F. Bezerra da Costa, et al. "Obtaining Food Flours through the Drying of Tamarind Fruits." Diffusion Foundations 25 (January 2020): 1–8. http://dx.doi.org/10.4028/www.scientific.net/df.25.1.
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Tamarind is a fruit of foreign origin, more precisely African, but it has an excellent adaptation to the different types of climatic conditions in other continents. In Brazil, for example, it is possible to find it in several states. Although tamarind has a considerable yield on both its constituent parts, shell, pulp and seeds, and have a low purchasing power, the fruit is largely wasted and there are few in-depth studies on the same. As a way of reuse, the aim was to transform the fruit into new products, such as flours used in human food. The objective of this study was to make the drying of the tamarind fruits to obtain the ideal characteristics for the development of a food flour and to evaluate the physical-chemical quality and to determine the bioactive compounds of the tamarind flour. Drying was done at 60 °C in a greenhouse, during different drying periods, which varied according to each part of the fruit, after which the flours were elaborated and characterized for the physicochemical and bioactive parameters. In the physico-chemical characterization, a good presence of proteins in the seed flour (7.09%), low sugar content in the pulp flour (0.74%), good values for lipids in the seed flour (3, 41%) and good ash values in the bark flour (2.69%). In general, the flour besides proteins had a good source of energy and minerals. Among the bioactive compounds present in the tamarind flour were the high contents of phenolic compounds (1564.9 mg/100g), vitamin C (80.95%), lycopene (89.62 mg/g), flavonoids (20.44 mg/100g) and anthocyanins (12.84mg / 10g) in the seed flour, carotenoids (20.80 mg/g) in the pulp flour. In general, flours produced from tamarind had excellent characteristics for the preparation of bakery products.
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Yusufali, Rizwan, Nigel Sunley, Maude de Hoop, and Dora Panagides. "Flour Fortification in South Africa: Post-Implementation Survey of Micronutrient Levels at Point of Retail." Food and Nutrition Bulletin 33, no. 4_suppl3 (2012): S321—S329. http://dx.doi.org/10.1177/15648265120334s308.
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Background Fortification of staple foods is an effective strategy to deliver and increase the intake of micronutrients in the diet and can reduce micronutrient deficiencies. It is important to ensure that the food vehicle consistently contains adequate amounts of nutrients at the point of consumption for effective impact. Objective This survey aimed to gauge the level of fortification of maize and wheat flour at the retail level compared with staple food fortification regulations in South Africa to better understand the current obstacles to effective delivery of micronutrients through flour fortification and consider approaches to strengthening the program. Methods White bread flour and maize meal samples were collected from retail points across all provinces and analyzed for vitamin A, iron, and nicotinamide, and a database capturing the origins of the sample was populated. Nicotinamide and vitamin A results were compared against each other and evaluated against food regulations. Results The level of compliance with statutory fortification requirements was low, both for bread flour and for maize meal. There is evidence of insufficient addition of premix as opposed to losses due to vitamin A stability as seen from the strong correlation between vitamin A and nicotinamide in maize meal. Conclusions The current levels of micronutrients added to maize meal and bread flour are unsatisfactory. This is likely to be because of insufficient addition of premix at the mills. This affects the availability and intake by consumers of fortified product and potentially prevents the desired reduction in vitamin and mineral deficiencies expected from the flour fortification program.
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Rosado, Jorge L., Lorena Cassís, Lourdes Solano, and Miguel A. Duarte-Vázquez. "Nutrient Addition to Corn Masa Flour: Effect on Corn Flour Stability, Nutrient Loss, and Acceptability of Fortified Corn Tortillas." Food and Nutrition Bulletin 26, no. 3 (2005): 266–72. http://dx.doi.org/10.1177/156482650502600303.
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Background Iron, zinc, and vitamin B complex are among the most prevalent nutritional deficiencies in Mexico, with iron deficiency being the leading cause of anemia. Mexico has the highest per capita consumption of corn in the world, consumed mainly as tortilla. Thus, corn flour for making tortillas has been suggested as an effective strategy to overcome malnutrition in developing countries such as Mexico where corn is a staple food. The stability of micronutrients added to food is an important factor for the success of fortification programs. Objective The aim of this study was to evaluate the stability of corn flour fortified with micronutrients, and to measure the effect of micronutrient fortification on the sensory quality and stability of the fortificants in fresh and stored tortilla. Methods A commercially homogenized nonfortified corn flour (NCFC) produced from degermed white corn was fortified with a premix containing iron, zinc, thiamin, and riboflavin. Changes in thiamin, riboflavin, iron, and zinc content in fortified corn flour (FCF) and nonfortified corn flour (NFCF) during storage were investigated. Vitamin B1 and B2 content was determined by fluorescence spectroscopy while iron and zinc content was analyzed by atomic absorption. Results Thiamin content in FCF and NFCF showed a significant ( p < .05) decrease (24% and 37%, respectively) after 90 days of storage. Riboflavin losses of 18% and 22% were observed for FCF and NFCF, respectively. FCF retained over 90% of iron, while zinc content remained constant. Losses of thiamin (27 to 39%) and riboflavin (37%) were produced during the process to convert corn masa flour into tortillas. Conclusions Storage time slightly affected the stability of riboflavin and thiamin in FCF while the cooking process produced considerable losses of both vitamins. Tortillas made from FCF were well accepted by Mexican adults. We conclude that the addition of vitamins and minerals in the forms and quantities used in this study do not modify the shelf-life of corn flour, and neither do they cause sensorial changes in tortillas made from FCF.
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Korese, Joseph Kudadam, Solomon Kofi Chikpah, Oliver Hensel, Elke Pawelzik, and Barbara Sturm. "Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies." European Food Research and Technology 247, no. 4 (2021): 889–905. http://dx.doi.org/10.1007/s00217-020-03672-z.
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AbstractOrange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can improve the nutritional benefits of baked products when blended with wheat flour. However, the flour particle size and blend proportion may affect the quality properties and consumer acceptability of bakery products. This study investigated the effect of flour particle sizes and blend proportions on the physical, nutritional, textural and sensory properties of peeled and unpeeled OFSP composite flour cookies. Peeled and unpeeled OFSP flours (≤ 250 μm and ≤ 500 μm particle size) were produced, and each was used to replace soft wheat flour at the rate of 0 to 100% for cookies formulation. The results obtained showed that substitution of wheat flour with OFSP flours significantly (p < 0.05) decreased cookies baking loss, thickness, volume, crust lightness (L*) but increased diameter, spread ratio, crust redness, yellowness, contents of ß-carotene, vitamin A, ascorbic acid, total phenolics and flavonoids, and the antioxidant capacity. The hardness and fracturability of the OFSP-based cookies ranged between 1.389 and 10.142 kg and 0.873 and 9.431 kg, respectively, whereas the values of the control cookies were 1.281 ± 0.003 kg and 1.274 ± 0.003 kg, respectively. The effect of flour particle size on the physical and nutritional properties of cookies was insignificant (p > 0.05). However, the ≤ 250 μm particle size flour cookies had higher overall acceptability than the ≤ 500 μm particle size flour cookies. The unpeeled OFSP composite cookies had higher bioactive compounds concentrations except for ascorbic acid but had lower overall acceptability than the peeled OFSP cookies. Generally, the 30% peeled OFSP composite flour cookies had the highest consumer acceptability.
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Nielsen, Merete Møller, and Åse Hansen. "Stability of Vitamin E in Wheat Flour and Whole Wheat Flour During Storage." Cereal Chemistry Journal 85, no. 6 (2008): 716–20. http://dx.doi.org/10.1094/cchem-85-6-0716.
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Sapozhnikov, A. N., A. V. Kopylova, Yu O. Krainova, and S. A. Krainov. "The prospects of using spinach in flour and bakery products." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (2019): 234–39. http://dx.doi.org/10.20914/2310-1202-2018-4-234-239.
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Spinach (Spinacia oleracca) is a leaf vegetable with low calorie. It appears to be the source of bioflavonoids, vitamins, minerals and antioxidants, which are highly resistant to heat treatment. Among these substances there are beta-carotene, zeaxanthin, lutein, which appear to be active antioxidants. Spinach also contains В vitamins, vitamin E, vitamin K, calcium and iron. It is common in many countries but is not widely used in Russia. The beneficial features of spinach allow to use it as the ingredient for developing of new types of flour and bakery products for functional and specialized purposes. Due to specific organoleptic and technological properties, it is recommended to use refined spinach in combination with other plant ingredients. The high content of fat-soluble substances in spinach causes using in formulations and technologies of flour and bakery products fat components for purposes of digestion of these substances. These components can be the mixture of vegetable oils of different consistency. For improving of spinach technological properties, it is recommended to use drying with following grinding of dried product into powder. There are several drying and grinding methods, which differ in number of stages and.technological operations, machine and hardware design and energy intensity, which defines the choice of optimal method of spinach powder obtaining. The use of spinach powder in formulations and technologies of flour and bakery products allows obtaining products with high organoleptical qualities, and the containment of the aforenamed substances in products allows to consider them as functional.
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Tanner, James T., Jeffrey S. Smith, Gerald Angyal, Phillip W. Defibaugh, Melina C. Villalobos, and Martin P. Bueno. "National Bureau of Standards Reference Materials as Organic Nutrient Standards: A Preliminary Study." Journal of AOAC INTERNATIONAL 68, no. 6 (1985): 1084–86. http://dx.doi.org/10.1093/jaoac/68.6.1084.
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Abstract A preliminary study was conducted to determine if the available National Bureau of Standards (NBS) Standard Reference Materials (SRM) Non- Fat Powdered Milk, Oyster Tissue, Wheat Flour, Rice Flour, Spinach, and Albacore Tuna would be suitable for use as organic nutrient standards. These materials were assayed for folates, total pantothenates, vitamin B6, thiamine, riboflavin, niacin, and protein. Vitamins A, E, D, K, and C were also assayed but, for the most part, were not detected. Based on results from this study, it appears that at least some of the NBS SRMs would be useful as organic nutrient standards.
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Layrisse, Miguel, María Nieves García-Casal, Liseti Solano, et al. "Vitamin A Reduces the Inhibition of Iron Absorption by Phytates and Polyphenols." Food and Nutrition Bulletin 19, no. 1 (1998): 3–5. http://dx.doi.org/10.1177/156482659801900101.
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In searching for an explanation for the rapid response to iron-fortification programmes, we focused on the interaction of vitamin A and inhibitors of iron absorption from a basal breakfast containing bread from either pre-cooked maize flour or wheat flour plus cheese and margarine. These breads were labeled with either 59Fe or 55Fe. These experiments demonstrated that vitamin A prevented the inhibiting effect of polyphenols and phytates on iron absorption. It was also demonstrated that vitamin A had the same effect on iron absorption as phytase.
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Olatunde, S. J., O. F. Odebunmi, V. F. Abioye, and T. E. Oladimeji. "Quality assessment of gluten-free bread from pro-vitamin A cassava and velvet bean flour." Food Research 4, no. 6 (2020): 1988–94. http://dx.doi.org/10.26656/fr.2017.4(6).243.
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The increasing trend of coeliac disease (CD) and gluten-related disorders has led to consumers’ increasing interest in gluten-free products with quality characteristics similar to wheat bread. The potentials of pro-vitamin A cassava and velvet bean in the production of nutritious gluten-free bread was investigated. Different levels of flour formulations (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 (w/w), respectively) were obtained from provitamin A cassava and velvet beans flours while xanthan gum was used as the bread improver. The effect of the addition of velvet beans flour to pro-vitamin A cassava on proximate content, anti-nutritional and functional properties of the flour were determined, while the physical and the sensory properties of the bread samples were evaluated. The protein, ash, fat and energy values were in the ranges of 1.51- 23.00%, 1.12-3.35%, 2.35- 12.50% and 1555.34-1760 kJ/100 g, respectively. The water absorption capacity, bulk density, swelling capacity and wettability were in the ranges of 27.69-32.35%, 1.48- 1.61%, 1.01-1.15 g/mL and 9.44-35.19 min, respectively. The values obtained for HCN, tannin, phytate, Dopamine were 0.64-0.88, 2.22-3.55 mg/100 g, 0.48-1.41 mg/100 g, 0.00- 4.11 ng/mL, respectively. The physical properties ranged 640-980 cm3 , 371-544 g, 1.73- 2.10 cm3 /g and 0.20-1.40 cm for loaf volume, loaf weight, specific volume and oven spring, while the sensory evaluation indicated better acceptability at 30% velvet bean flour substitution. This research has shown that nutrient-dense gluten-free bread with acceptable sensory quality can be produced from pro-vitamin A cassava and velvet beans. This has potentials to address the coeliac disease.
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Uchendu, Florence, and Tola Atinmo. "Stability of Vitamin A in Nigerian Wheat Flour." European Journal of Nutrition & Food Safety 5, no. 5 (2015): 338–39. http://dx.doi.org/10.9734/ejnfs/2015/20842.
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Allen, Lindsay H., Irwin H. Rosenberg, Godfrey P. Oakley, and Gilbert S. Omenn. "Considering the Case for Vitamin B12Fortification of Flour." Food and Nutrition Bulletin 31, no. 1_suppl1 (2010): S36—S46. http://dx.doi.org/10.1177/15648265100311s104.
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Abdeen, Ziad, Asa’d Ramlawi, Radwan Qaswari, et al. "Predicted efficacy of the Palestinian wheat flour fortification programme: complementary analysis of biochemical and dietary data." Public Health Nutrition 18, no. 8 (2014): 1358–68. http://dx.doi.org/10.1017/s1368980014001554.
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AbstractObjectiveTo utilize complementary biochemical and dietary data collected before the initiation of national flour fortification to (i) identify micronutrient insufficiencies or deficiencies and dietary inadequacies in Palestinian women and children in vulnerable communities and (ii) assess the suitability of the current wheat flour fortification formula.DesignQuantitative dietary intake questionnaires were administered and fasting venous blood samples collected in randomly selected households in Gaza City and Hebron. The impact of fortification was simulated by estimating the additional micronutrient content of fortified wheat flour.SettingHouseholds in Gaza City and Hebron that were not receiving food aid from social programmes.SubjectsNon-pregnant women (18–49 years) and children aged 36–83 months.ResultsThe micronutrients with highest prevalence of insufficiency were vitamin D in women (84–97 % with serum 25-hydroxyvitamin D <50 nmol/l) and vitamin B12 in women and children (43–82 % with serum B12 <221 pmol/l). Deficiencies of vitamin A, Fe and Zn were also of public health concern. Current levels of wheat flour fortificants were predicted to improve, but not eliminate, micronutrient intake inadequacies. Modification of fortificant concentrations of vitamin D, thiamin, vitamin B12, Zn and folic acid may be indicated.ConclusionsMicronutrient insufficiencies or deficiencies and intake inadequacies were prevalent based on either biochemical or dietary intake criteria. Adjustments to the current fortification formula for wheat flour are necessary to better meet the nutrient needs of Palestinian women and children.
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Fonseca, Marcos José de O., Antonio G. Soares, Murillo Freire Junior, Dejair L. de Almeida, and José Luiz R. Ascheri. "Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars." Horticultura Brasileira 26, no. 1 (2008): 112–15. http://dx.doi.org/10.1590/s0102-05362008000100022.
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Sweet potato (Ipomoea batatas) is a food crop that supplies energy, minerals and vitamins C and B. Some cultivars are very rich in carotenoids (pro-vitamin A). In this study were evaluated and compared the total carotenoids content of two cultivars and the losses on the dehydrated extruded sweet potato flour. Samples from organic and conventional crops were analyzed, in the form of fresh and dehydrated extruded samples. Total carotenoids content of the fresh product, expressed on wet basis, was of 437 µg 100 g-1 for the cream cultivar and 10,12 µg 100 g-1 for the orange cultivar. After dehydration, losses of total carotenoids were of 41% and 38%, respectively. The fresh orange cultivar presented high total carotenoids content in comparison to the cream cultivar. The extruded orange sweet potato flour showed the lowest losses in total carotenoids. Therefore, the processed flour of orange sweet potato could be used to obtain pre-gelatinized extruded flour with high total carotenoids content.
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Kidane, Gebremedhin, Kebede Abegaz, Afework Mulugeta, and Pragya Singh. "Nutritional Analysis of Vitamin A Enriched Bread from Orange Flesh Sweet Potato and Locally Available Wheat Flours at Samre Woreda, Northern Ethiopia." Current Research in Nutrition and Food Science Journal 1, no. 1 (2013): 49–57. http://dx.doi.org/10.12944/crnfsj.1.1.05.
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Vitamin A deficiency (VAD) is a public health problem in Ethiopia. Periodic supplementation of vitamin A (VA) capsules has developed as a short-term life saving intervention. However, it is important to shift from a subsidized periodic capsule distribution to a more sustainable food-based intervention, which could supply VA in the diet of low income rural communities. Orange flesh sweet potato (OFSP) was selected in this study as a potential raw material that used in food-based intervention, because of its high β-carotene content (naturally biofortified food). Therefore, this study aimed to analyze nutritional compostion of the VA enriched breads for pre-school children from OFSP and locally available Wheat flours of the study area. Blending of OFSP flour with whole Wheat flour (WWF) was conducted at laboratory by employing Complete Randomized Design (CRD). i.e. four bread blends of OFSP flour:WWF (0:100, 10:90, 20:80 and 30%:70%) were prepared and subjected to nutritional analysis at Ethiopian Health and Nutrition Research Institute (EHNRI). For proximate and β-carotene analysis AOAC (2000) standard method and manual column chromatography were used, respectively. The data were analyzed using SPSS, versions 16. Bread enriched with 30% OFSP flour can contribute 83.3 and 74.2% of VA to 3 and 4-6 years old children’s daily requirement, respectively. Therefore, WWF can be substituted by 30% OFSP flour for pre-school children’s bread making. A general trend of nutrient analysis showed that moisture, ash, fiber, β-carotene increased significantly (p < 0.05) as proportion of OFSP flour increased; while protein, fat, carbohydrate and energy content decreased. Therefore, OFSP flour enriched breads have added advantages nutritionally, especially in β-carotene. This will give responsible individuals, policymakers and donors more confidence to invest and work in OFSP for alleviation of VAD.
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Huo, Junsheng, Jing Sun, Jian Huang, et al. "Effectiveness of Fortified Flour for Enhancement of Vitamin and Mineral Intakes and Nutrition Status in Northwest Chinese Villages." Food and Nutrition Bulletin 33, no. 2 (2012): 161–68. http://dx.doi.org/10.1177/156482651203300210.
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Background Fortification of flour is one of the approaches for the control and prevention of vitamin and mineral deficiencies. Objective To assess the effect of fortification of flour with seven vitamins and minerals on a population of Chinese women. Methods Farmers who offered their land for reforestation in 25 northwest provinces of China received compensation in the form of wheat flour; the amount of flour given depended on the amount of land that was given up for reforestation. This study observed the effects of providing families with fortified flour in the reforestation areas in Gansu Province. The study was conducted for 3 years. Families in the intervention village who offered land for reforestation received flour fortified with seven vitamins and minerals, and those in the control village received unfortified flour. Seven surveys, spaced at least 6 months apart, were carried out in each village from 2004 to 2007. At baseline and at each annual survey, measurements and blood samples were taken from 300 adult female subjects aged 20 to 60 years to assess dietary intake, height, weight, body fat, hemoglobin, serum retinol, serum iron, free erythrocyte protoporphyrin, serum zinc. Serum folic acid was measured at baseline and 36-month only. At each 6-month survey, data were collected on anthropometric features, hemoglobin, and dietary intake. Results Consumption of fortified flour in the intervention village ranged from 158.7 to 232.7 g per person per day. Serum retinol status was significantly improved after 12-month intervention until the end of the trial compared with both the control group and the baseline level of the intervention group. Iron status expressed as FEP and SI levels showed higher than that of the control group and baseline levels only at 36-month. Hemoglobin levels of the intervention group were higher than that of the control group and baseline levels, but anemia prevalence of both the intervention and control groups remained unchanged in the intervention period. Levels of serum zinc showed increases compared with the control group and baseline data at 24-month and 36-month, and levels of serum folic acid of intervention group in 36-month was higher than that of both the control group and baseline level. Conclusions The evidence from this study confirms the positive bioeffectiveness of fortified flour in the rural female population in China, but a higher dosage of electrolytic elementary iron in flour fortification was suggested for anemia prevention and control.
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Rebezov, Maksim, Anuarbek Suychinov, Nina Burakovskaya, et al. "EFFECT OF BEAN FLOUR ON THE CHEMICAL COMPOSITION, VITAMIN, MINERAL LEVEL AND ORGANOLEPTIC PROPERTIES OF MEAT ROLL." Journal of Experimental Biology and Agricultural Sciences 8, Spl-2-AABAS (2020): 368–73. http://dx.doi.org/10.18006/2020.8(spl-2-aabas).s368.s373.
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This study was carried out to evaluate the effect of bean flour on the nutritional value and the yield stress of meat rolls. The main components of meat rolls are minced beef, eggs, bread, milk, and beans, but in the current study, the author mixed bean flour with these active ingredients and evaluated the effect of this on the various nutrient parameters of meat rolls. Four samples of meat rolls were prepared, with 0% to 20% beans flour. Results of the study found that depending on the concentration of beans, the moisture content, level of carbohydrate, and other nutritive parameters of meat roll have changed significantly due to the specific chemical composition of the bean flour. In terms of vitamin composition, significant changes are observed in the content of vitamin C and vitamin B1. The addition of bean flour (up to 15%) to minced rolls gradually increases the yield stress and improving the consistency of the product. According to organoleptic evaluation, the addition of up to 15% of beans has a positive effect on the consistency of the product due to improved water-binding ability. Results of the study suggesting new data related to the impact of bean flour on the nutritional value and consistency of meat rolls. The developed technology and recipe can be used for large scale meat rolls production.
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Fibriafi, Rahmasuci, and Rita Ismawati. "PENGARUH SUBSTITUSI TEPUNG KEDELAI, TEPUNG BEKATUL DAN TEPUNG RUMPUT LAUT (Gracilaria sp) TERHADAP DAYA TERIMA, ZAT BESI DAN VITAMIN B12 BROWNIES." Media Gizi Indonesia 13, no. 1 (2018): 12. http://dx.doi.org/10.20473/mgi.v13i1.12-19.
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Soybean, rice bran and seaweed flour (Gracilaria sp) are food sources of iron and vitamin B12 so it is potential to be used as an ingredient for alfernative snack for childbearing age women with ovo vegetarian diet. This research intended to analyze effect of soybean, rice bran and seaweed flour (Gracliaria sp) substitution on the acceptability, iron and vitamin B12 content. This research was true experimental research with completely randomized design. There are 4 formulas with six times replications. Analysis of accessibility different used was friedman. Friedman Test and Wilcoxon Ranks Test. The untrained panelists were 25 childberaing age women with ovo vegetarian diet. The difference test showed that there were no difference in colour, aroma and texture. There was a difference (p<0,05) on flavour characteristic and Wilcoxon Ranks Test showed that there was a difference (p<0,05) between control formula and substitution formula. Based on the result of acceptability, brownies substitution formula with the best score was F3 formula (flour 37.5 g, soybean flour 22.5 g, rice bran 75 g, and seaweed flour (Gracilaria sp) 15 g). The iron and vitamin B12 content of F3 formula were 3.6 mg and 0.2 μg respectively on 100 gram formula and fulfill 10-15% of childbearing age women’s requirement. Finally, the best formula which obtained from its acceptability, iron and vitamin B12 content was F3 formula, so it could be an alternative snack for childbearing age women with ovo vegetarian diet.
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Jumirah, Jumirah, Albiner Siagian, Zulhaida Lubis, and Posman Sibuea. "Pengaruh Pemberian MP-ASI Campuran Tepung Pisang Awak dan Beras Serta Kecambah Kedelai Terhadap Asupan Zat Gizi Bayi." Talenta Conference Series: Tropical Medicine (TM) 1, no. 1 (2018): 189–96. http://dx.doi.org/10.32734/tm.v1i1.65.
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The high prevalence of malnutrition in infancy until the age of two years relating to the provision of inadequate complementary feeding. The low quantity and quality of complementary feeding will trigger nutrient insufficient intake in infants. This research aimed to know the influence of the giving of the complementary feeding mixed of flour awak banana and rice and soy bean sprout against the nutrients intake of infants. The study design was quasy experimental non-equivalent control group, with a number of samples were divided into three groups: the first group given complementary feeding mix awak banana and rice flours, the second group was given complementary feeding mix awak banana, rice and sprouts soy flours, and groups third as a control, each consisting of 25 infants aged 6-9 months. The intervention was conducted for 3 months and data consumption is measured using a 24-hour food recall. Data analyzed using Anova test. The results showed generally granting complementary feeding mixed awak banana and rice and soybean sprouts flours can increase the nutrients intake of babies during the intervention. These two types of complementary feeding can increase energy and protein babies intake, but complementary feeding mixed of awak banana, rice and soy sprouts flours can increase vitamin A intake, while the complementary feeding mixed of awak banana and rice flours can increase iron intake. In conclusion, the mixed of awak banana and rice and soybean sprouts flours can be made ascomplementary feeding alternative to improve the nutritional intake of infants.
 The high prevalence of malnutrition in infants under two years of age relating to the provision of inadequate complementary feeding. The low quantity and quality of complementary feeding will trigger insufficient nutrient intakes of infants. This research aimed to determine the effects of complementary feeding mixed of of awak banana, rice, and sprouted soybean flouron nutrient intakes of infants. The study employed quasi experimental non-equivalent control group design. Samples were divided into three groups; the first group was given complementary feeding mixed of awak banana and rice flour. The second group was given complementary feeding mixed of ofawak banana, rice, and sprouted soybean flour. The last group was served as control. Each group consisted of 25 infants aged 6-9 months. The study was conducted for 3 months. Data were measured using a 24-hour food recall and analyzed using Anova test. The results showed that complementary feeding mixed of ofawak banana, rice, and sprouted soybean flour could increase the nutrient intakes of infants during the intervention. The two ways of complementary feeding could increase energy and protein of babies. Complementary feeding mixed of awak banana, rice, and sprouted soybean flour could increase vitamin A intake, while the complementary feeding mixed of awak banana and rice flour can increase iron intake. In conclusion, the mixture of awak banana, rice, and sprouted soybean flour could be as alternative way of complementary feeding to improve the nutritient intakes of infants.
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Gurung, Bina, Pravin Ojha, and Dilip Subba. "Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit." Journal of Food Science and Technology Nepal 9 (December 19, 2016): 85–89. http://dx.doi.org/10.3126/jfstn.v9i0.13142.
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Physical, nutritional and sensory quality characteristics of semi sweet type biscuit made by mixing wheat flour and pumpkin puree were studied. Wheat flour and pumpkin puree were mixed in the ratio of 100:0, 90:10, 80:20, 70:30 and 60:40. Diameter and thickness of biscuit decreased and bulk density increased as the amount of pumpkin increased. The nutritional quality of biscuit was positively influenced by the incorporation of pumpkin. Pumpkin increased protein, crude fibre, calcium, carotene and vitamin C of biscuit. The sensory quality of biscuit made from the mixed flour containing 70 parts of wheat flour and 30 parts of pumpkin puree was best. The biscuit made fromthe flour of this composition contained 2.53% moisture, 9.7% protein, 12% fat, 0.51% crude fiber, 0.81% total ash, 76.98% carbohydrate, 13.01 mg/100g carotene, 1.04 mg/100g Vitamin C, 1.88 mg/100g iron, 35.6 mg/100g calcium and energy value of 454.72 Kcal/100g dry matter.
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Merzlyakova, O. G., and V. A. Rogachev. "The use of fractionated protein-vitamin flour from wheat bran in the diets of quails." Siberian Herald of Agricultural Science 51, no. 2 (2021): 65–72. http://dx.doi.org/10.26898/0370-8799-2021-2-8.
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The results of the experiment on the use of protein-vitamin flour from wheat bran, divided into fractions with particle size of 140, 400 and 800 µm in the diet of domesticated quails are presented. The experiment lasted for 60 days and was carried out according to the generally accepted methods on quails of the Japanese breed, formed in four similar groups (one control and three experimental), 80 heads each, at the age of one-day old. All groups received compound feed (the main diet), prepared taking into account the age and physiological characteristics of quails, but in the bird diet of the 1st, 2nd and 3rd experimental groups, part of the wheat (7%) was replaced with wheat protein-vitamin flour of three fractions with a particle size of 140, 400 and 800 µm, respectively. The poultry was kept in a battery cage under required microclimate conditions. The effect of feeding fractionated protein-vitamin flour from wheat bran was studied on the survival rate of quail chicks, their growth rate, indicators of meat productivity and hematological parameters, changes in the species composition of microorganisms of the gastrointestinal tract. The optimal fractions of wheat bran flour as the new feed in the diets of quails were determined in terms of efficiency of their productive and physiological action. The introduction of protein-vitamin flour from wheat bran into the compound feed of quails with a particle size of 140 and 400 µm in the amount of 7% of the grain part of the diet increased the survival rate of quail chicks by 3.0%, the average daily gain in live weight by 2.30 and 5.59%, the weight of eviscerated bird carcass by 4.5 and 6.16%, protein content in meat by 0.84 and 0.57%. Feeding the quails with flour of various fractions did not have a positive effect on the conversion of feed into produce. The biochemical parameters of the quail chicks’ blood remained within the physiological norm. Fractionated protein-vitamin flour with a particle size of 400 and 800 µm stimulated the growth of bifidobacteria, and with a particle size of 140 and 800 µm inhibited the development of Escherichia coli.
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Rózsa, Măniuțiu, Poșta, et al. "Influence of the Culture Substrate on the Agaricus blazei Murrill Mushrooms Vitamins Content." Plants 8, no. 9 (2019): 316. http://dx.doi.org/10.3390/plants8090316.
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The vitamin content of cultivated mushrooms differs from one species to another, depending on their stage of development, the nutrient substrate used to produce them, and the microclimate in the culture space. Agaricus blazei Murrill is one of the most popular cultivated medicinal mushrooms, with scientifically proven therapeutic properties. Considering that the Agaricus spp. mushrooms culture substrate can be produced using various raw materials, in this paper we have studied the influence of the culture substrate using four types of substrate with different protein additions on the vitamin content of mushrooms. The food qualities of the Agaricus blazei Murrill mushrooms, evaluated by the chemical composition, generally revealed the product obtained on the classic compost, improved with the addition of proteinaceous of corn flour. Mushrooms harvested on this substrate have the highest levels of B1 (1151 μg 100g−1 dm), B9 (671 μg 100g−1 dm), B12 (906 μg 100g−1 dm), PP (55.33 μg 100g−1 dm), and C vitamins (21.67 μg 100g−1 dm). The content of ergosterol, as a precursor of D2 vitamin, has higher values in the product obtained on the classic compost, with the addition of wheat bran (90.17 mg 100g−1 dm) and the addition of corn flour (94 mg 100g−1 dm).
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Silva, Jéssyca Santos, Clarissa Damiani, Thays Lorrayne Lavrinha e. Silva, et al. "Nutritional characterization and technological functional properties of marolo pulp flour." Research, Society and Development 9, no. 4 (2020): e51942826. http://dx.doi.org/10.33448/rsd-v9i4.2826.
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The flour from the pulp of marolo (Annona crassiflora Mart.) is an important source of fiber, however, its use as a food ingredient requires investigation as to its functionality. Thus, this work aimed to evaluate the physical, chemical, nutritional and technological functional properties of the flour obtained from the pulp of marolo, thus verifying its potential application in food products. The analyzes performed on the flour were proximal composition, mineral composition, vitamin C content, total carotenoids, beta-carotene, antioxidant activity and technological functional properties. The flour presented considerable amounts of fibers, especially the insoluble fraction, being 25.47 g.100g-1, 8.57 g.100g-1 for soluble dietary fiber and 34.04 g.100g-1 for total dietary fiber. . The levels of vitamin C and total carotenoids, observed in the flour of the pulp of marolo, were 173.77 mg.100g-1, 0.56 mg.100g-1 and 0.08 mg.100g-1, respectively. The minerals that showed the highest concentration in the pulp flour were phosphorus (1768.53 mg.kg-1) and calcium (1512.73 mg.kg-1). The antioxidant activity was more effective when performed in aqueous extraction. The flour has shown to have important technological functional properties, such as solubility in water and the ability to form emulsion. Therefore, marolo pulp flour has the potential to be commercialized and used in food products in order to improve and enrich its nutritional and technological qualities.
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Widyantari, Ni Putu Sukma, Wirasiti Wirasiti, and IGA Sugi Wahyuni. "Kandungan Vitamin C dan Uji Organoleptik Lulur Rosella (Hibiscus sabdariffa L.)." Metamorfosa: Journal of Biological Sciences 8, no. 1 (2021): 107. http://dx.doi.org/10.24843/metamorfosa.2021.v08.i01.p11.
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Rosella tea is a ingredient that can be used for making scrubs because of its antioxidant content, but yet limited in cosmetic science. This research was aimed to find out the amount value of vitamin C and antioxidant activity in scrub that contains Rosella tea (Hibiscus sabdariffa L.) with variation of rice flour concentrations. This research was conducted at Analitic Laboratory, Faculty of Agricultural Technology and Soil Mechanical Laboratory, Faculty of Engineering, Udayana University from May until August 2018. The experiment was conducted using completely randomized design with seven treatments. Parameters observed were the amount values of vitamin C, antioxidant activities and organoleptic consists texture, colour, aroma and impression of Rosella scrub. The results of this results is the highest vitamin C and antioxidant content were found in rosella scrub with the percentage of 10% white rice flour and 80% red rice flour. The difference in body scrub treatment has a significant effect on proband judgments seen from the texture, color and aroma, while the difference in lulur treatment has no significant effect on proband judgments seen from the impression.
 
 Keyword: scrub, Rosella, vitamin C, antioxidant, organoleptic
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Tome, Alessandra Cristina, and Bianca Ferreira Augustinha. "Teor de Vitamina C em Farinha da Casca, Polpa e Semente de Mamão (Carica papaya) Submetidas a Diferentes Temperaturas de Secagem." UNICIÊNCIAS 22, no. 3Esp (2019): 43. http://dx.doi.org/10.17921/1415-5141.2018v22n3espp43-46.
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O mamão é um dos mais importantes frutos tropicais atualmente cultivados no país e no mundo, apresentando uma excelente fonte de vitaminas A e C, fósforo, cálcio, ferro e potássio, entre outros. Apenas a polpa do mamão é geralmente consumida, o restante do fruto, casca e sementes, na maioria das vezes é rejeitado. Esses subprodutos podem ser úteis como elementos para estudos e suas utilizações alternativas, tendo como base as características químicas. Dessa forma, este trabalho foi realizado com o objetivo de avaliar o efeito de diferentes temperaturas de secagem no teor de vitamina C em farinha da casca, polpa e semente de mamão (Carica papaya). Os frutos foram adquiridos no mercado local da cidade de Morrinhos-Go, transportados para o laboratório e selecionados quanto ao estádio de maturação e danos físicos, foi aplicada a lavagem com posterior sanitização. O preparo da farinha foi realizado em diferentes temperaturas, 40 °C, 50 ºC e 60 °C por meio de secagem em estufa com circulação de ar. A determinação de vitamina C foi realizada pelo do método titulométrico com iodato de potássio. Nas amostras com aplicação de secagem a 60 ºC, a degradação da vitamina C foi relativamente maior quando comparadas às amostras secas a 40 ºC, as polpas de mamão secas a 40 ºC apresentaram menores teores de vitamina C, quando comparados aos resultados obtidos na aplicação de temperatura de secagem a 50 ºC, inferindo assim que o tempo e a temperatura de secagem influenciaram na degradação do teor de vitamina C. Palavras chave: Carica papaya. Secagem. Farinha. Vitamina C. AbstractPapaya is one of the most important tropical fruits currently cultivated in the country and in the world, presenting an excellent source of vitamins A and C, phosphorus, calcium, iron and potassium among others and fibers. Only the pulp of papaya is usually consumed, the rest of the fruit, peel and seeds, most of the time it is rejected. Such by-products may be useful as elements for studies and their alternative uses, based on the chemical characteristics. The goal of this study was to evaluate the effect of different drying temperatures on the content of vitamin C in the peel, pulp and seed from papaya (Carica papaya). The fruits were purchased in the local market of the city of Morrinhos-Go, transported to the laboratory and selected for maturation stage and physical damage, washing was applied with subsequent sanitization. Flour preparation was performed at different temperatures, 40 °C, 50 °C and 60 °C by drying in an air circulation oven. The determination of vitamin C was carried out using the titration method with potassium iodate. In the samples with drying application at 60 °C, the vitamin C degradation was relatively higher when compared to the dry samples at 40 ° C, the dried papaya pulps at 40 °C presented lower vitamin C contents when compared to the results obtained in the application of drying temperature at 50 °C, thus inferring that the drying time and temperature influenced the degradation of the vitamin C content. Keywords: Carica papaya. Drying. Flour. Vitamin C.
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Stephen Oladeji, Babatunde, and Adeniran Omotoso Badmus. "Physico-chemical and sensory properties of cereal/legume-substituted cocoa-based beverage." Nutrition & Food Science 44, no. 5 (2014): 400–406. http://dx.doi.org/10.1108/nfs-02-2013-0022.
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Purpose – The purpose of this paper is to develop a cereal/legume-substituted cocoa-based beverage using cocoa powder, malted sorghum flour, soybean flour and defatted melon seed flour and to evaluate their physico-chemical, nutritional and sensory properties. Design/methodology/approach – Malted sorghum was prepared; flours of soybean and defatted melon were also prepared separately. Two samples were formulated, the first formulation tagged CPM1 contained 60, 10, 20 and 10 per cent of cocoa powder, malted sorghum, soybean flour and melon flour, respectively, and the second sample tagged CPM2 contained 65, 05, 20 and 10 per cent of cocoa powder, malted sorghum, soybean flour and melon flour, respectively. A commercial product (Noble Vita) was purchased from local market as reference sample. Findings – Protein contents of formulated samples (16.93 and10.58 per cent for samples CPM1 and CPM2, respectively) are higher than that of the Noble Vita (6.35 per cent). The vitamin C content of the formulated samples was found to be 13.38 and 13.50 mg/100 g, an improvement from that of the reference sample (6.13 mg/100 g). Significant difference exists in the overall acceptability between the formulated samples and the reference sample (p < 0.05), and the formulated samples were more acceptable. Originality/value – Formulated samples are nutritionally richer than the reference sample and that they are capable of supplying limiting nutrients in the diet of majority in the developing countries.
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Aryani, Netti, Zuhelmi Zen, Hafrijal Syandri, and Jaswandi Jaswandi. "Studi Nutrisi Buah Ara (Ficus racemosa L.) untuk Pakan Ikan." Jurnal Natur Indonesia 12, no. 1 (2012): 54. http://dx.doi.org/10.31258/jnat.12.1.54-60.
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The purpose of the research was to find out the countent of nutrition of Ara (Ficus racemosa L) wich covers : thelevel of protein, fat, water, ash, fibrous part of the fruit, calcium, phosphor, vitamine C and E as well as amino acidwhich are very useful for enrichment of fish diets. The sample of Ara fruit were collected directly in the field. Therewere two types of processing Ara fruits used in this research, namely (1) cutting the fruits into thin layer and madeit into; (2) separating the fuit from the seed, dried, and made it into flour. The level of protein, fat, fibrous part of thefruit, water, and ash was analyzed by using proximate analysis, while the level of calcium was analyzed by usingAAS methods. The level of phosphor was measured by using spectrophotometer, the level of vitamine C and E wasanalyzed by using HPLC and amino acid by gas chromatography (CG). The study found that the flesh flour of Arafruit contained protein (10,63%), fat (8,66%), water (7,08 %), ash (11,57%), fibrous part of the fruit (16,15%), calcium514,88 mg/100 g), phosphor (418,29 mg/100 g), vitamine C (475,38 mg/100 g), and amino acid (3,013 %) higher thanAra flour with protein (8,98 %), fat (6,57%), water (10,26%), ash (18,23%), fibrous part of the fruit (20,31%), calcium(0,039 mg/100g), phosphor (0,002 mg/100g), vitamin C 25,48 mg/100 g ), and amino acid (1,24%). It can be concludedthat the Ara flour can be used as on of the ingredients for fish diets especially as the source of vitamine C, calciumand phosphor to incrase reproduction ability and growth.
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Awoyale, Wasiu, Adebayo Abass, and Bussie Maziya-Dixon. "Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root." Functional Foods in Health and Disease 8, no. 9 (2018): 438. http://dx.doi.org/10.31989/ffhd.v8i9.534.
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Background: As one of the most widely consumed foods, bread is one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants. Consequently, there is a need for the use of pVAC rich foods for bread production. Foods that are rich with pro-vitamin A carotenoids can be converted into retinol in the human body and whose bioconversion contributes to the reduction of vitamin A deficiency diseases (VAD). VAD has caused annual loss of life in SSA, especially in Nigeria. The yellow-fleshed cassava root might contribute to the reduction of this disease. The high quality yellow cassava flour (YHQCF) produced from yellow-fleshed cassava root may contribute to the pVAC composition of bread. As a result, there is a need for the evaluation of the retention of pVAC in composite bread baked with high quality cassava flour from yellow-fleshed cassava roots. Methods: The YHQCF was produced from TMS01/1368 cassava variety. The bread loaves consisted of 20% and 100% YHQCF and were produced by mixing the sugar, margarine, yeast, improver, and salt with the composite flour and YHQCF respectively, after which water was added and mixed to get the homogenous dough. The dough was proofed for 2.5 hours, kneaded, cut into shape, placed in a lubricated baking pan, and baked at 200oC for 30 min. Analyses of the pro-vitamin A (cis and trans-β carotene) and dry matter content were carried out on all the samples, including samples from the YHQCF production steps using standard methods. The samples from the YHQCF production steps were chosen and analyzed for pVAC in order to check the levels of degradation of the pVAC from the raw cassava root to using the root for flour production and the quantity of pVAC retained when 100% of the YHQCF is used for bread production compared to 20% composite. The β-carotene nutrient retention of the bread was also calculated.Results: The results demonstrated how the total pVAC content of the raw yellow-fleshed cassava root was 16.83 µg/g dry basis with 29% dry matter (DM) content. Subsequent processing by peeling, washing, grating, and dewatering into granules (56% DM) caused 48% reduction in the pVAC content which was reduced to 40% after drying and milling the dried grits into YHQCF (97% DM). Preparation of recipe for bread demonstrated how the 20% composite flour dough (61% DM) contained 0.29 µg/g db pVAC representing 1.72% retention, which was later reduced to 0.25 µg/g db pVAC or 1.49% retention after baking (62%DM). On the other hand, bread loaves baked from 100% YHQCF (67% DM) retained 0.74 µg/g db pVAC representing 4.40% of the 16.83 µg/g db pVAC in the starting raw material. Conclusions: The bread produced from 100% YHQCF may contribute to the pro-vitamin A status of bread consumers in SSA more than the 20% YHQCF composite. However, both bread samples are low in pVAC. In order to attain the required retinol equivalent level after bioconversion in the human body, consumption of other foods rich in vitamin A would be required to attain the required retinol equivalent level after bioconversion in the human body but can be enhanced if consumed with other foods rich in vitamin A.Keywords: High quality cassava flour; composite flour; Bread; Pro-vitamin A carotenoid; Nutrition
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Gunawan, Teguh Pribadi, Rita Khathir, and Ratna Ratna. "Kajian Variasi Lama Perendaman Dalam Larutan Kalsium Hidroksida Pada Pembuatan Tepung Ubi Jalar Ungu." Jurnal Ilmiah Mahasiswa Pertanian 1, no. 1 (2016): 969–76. http://dx.doi.org/10.17969/jimfp.v1i1.1230.
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Penelitian ini bertujuan untuk mengkaji proses pembuatan tepung ubi jalar ungu dengan variasi lama perendaman dalam larutan kalsium hidroksida. Tahapan proses pembuatan tepung ubi jalar adalah pengupasan, pemotongan membentuk chips dengan ketebalan 1 cm, perendamandalam larutan kalsium hidroksida Ca(OH)2, blanching pada suhu 85oC selama 5 menit, pengeringan bertahap dengan penjemuranselama 2 hari dan pengeringan oven selama 6 jam pada suhu 60oC sampai kadar air 10%, penggilingan dan pengayakan. Perendaman dalam larutan Ca(OH)2 konsentrasi 1.000 ppm dilakukan dengan variasi lama perendaman 0, 15, 30 dan 60 menit. Parameter yang diamati meliputi rendemen, susut bobot, kadar air, kandungan pati, vitamin C, derajat keasaman, dan warna. Hasil penelitian menunjukkan bahwa rendemen yang dihasilkan pada berbagai variasi lama perendaman dalam larutan Ca(OH)2adalah 10,63%-10,79%, sedangkan kadar air tepung ubi jalar ungu diperoleh pada kisaran 8,4-10,27%. Susut bobot tertinggi diperoleh pada proses pengeringan matahari yaitu mencapai ±36,36%, sedangkan susut bobot terendah terjadi pada proses pengayakan yaitu ±3,13%. Kandungan pati tepung ubi jalar ungu berada pada kisaran 74,47-84,83%. Vitamin Ctepung ubi jalar ungu terendah diperoleh pada perendaman 60 menit sebesar 4,40 mg/100g, sedangkanvitamin C tepung ubi jalar ungu tertinggi diperoleh pada perendaman 0 menit yaitu 17,60 mg/100g. Secara umum dapat disimpulkan bahwa terjadi penurunan vitamin C selama proses penepungan. Derajat keasaman tepung ubi jalar ungu diperoleh pada kisaran 4,96-5,27. Berdasarkan analisis warna diperoleh tepung ubi jalar ungu dengan warna ungu ke kehitaman (perendaman 0 menit), ungu pucat (perendaman 15 menit), ungu pekat (perendaman 30 menit), dan ungu keabu-abuan (perendaman 60 menit).The study aimed to evaluate the purple sweet potato flour processing under variations of soaking time in calcium hydroxide solution. The steps of flour processing were pilling, cutting with a thikcness of 1cm, soaking in calcium hidroxide solution, blanching at a temperature of 85 oC for 5 minutes, drying at two stages i.e sun drying for two day and oven drying for 6 hour at 60oC until 10% moisture content miling and sieving. Soaking in calcium hidroxide concentration of 1,000 ppm was done by variation soaking time of 0, 15, 30 and 60 minutes. The parameters observed were yield, weight loss, moisture, starch content, vitamin C, acidity, and color. The results showed that the yield generated due to variations of soaking time in calsium hidroxide solution was 10.63-10.79%, while the moisture content of the purple sweet potato flour was in the range of 8.4-10.27%. The highest weight loss was obtained in the sun drying process (±36.36%), while the lowest weight loss was occured in the sieving process (± 3.13%). The starch content of purple sweet potato flour was in the range of 74.47-84.83%. The lowest vitamin C of purple sweet potato flour was obtained after 60 minutes soaking (4.40 mg/100g), while the highest vitamin C of purple sweet potato flour was obtained without soaking (17.60 mg/100g). In general it can be concluded that vitamin C had been declined during the flour processing. The acidity of purple sweet potato flour was in range of 4.96 to 5.27. The color analysis by using L*a*b method showed that there was differences in color due to the variation of soaking time.
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Onyango, S. O., G. O. Abong, M. W. Okoth, D. Kilalo, and A. W. Mwang’ombe. "Physico-chemical properties and sensory quality of cassava-cowpea-millet composite flours." African Crop Science Journal 28, s1 (2020): 27–39. http://dx.doi.org/10.4314/acsj.v28i1.3s.
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There is global increase in demand for good health and nutrition. The objective of this study was to formulate nutritious composite flours from cassava (Manihot esculenta L.) roots, cowpea (Vigna unguiculata) leaves, and millet (Pennisetum glaucum), especially for children and expectant women. A Nutrisurvey software was used to formulate three flour products, namely 20:50:30, 10:50:40 and 15:60:25 of cassava roots, cowpea leaves, and millet, respectively to achieve more than 40% daily requirement of protein, iron and zinc for the expectant woman. The products were subjected to a sensory panel and evaluated against a standard commercial flour (Famila) sold in the Kenyan market. The flours were also subjected to accelerated shelf-life study based on physico-chemical properties and growth of yeast and molds. Results indicated that 20:50:30 and 10:50:40 had the highest colour scores on a 7-point hedonic scale, 5.2±1.35 and 5.2±1.48 (P<0.05). The score indicates a near equal acceptability of the flour based on colour for both the standard. The green porridge (15:60:25) was the least accepted flour and had the highest total aerobic count of 3.7 log cfu g-1 after four months of storage. The acid value of the flours ranged from as low as 1.84±0.01mg KOH g-1 for the 20:50:30 at day zero and as high as 12.9±1.73 mg KOH g-1 after six months of storage. The formulated 20:50:30 flours had protein (8.0%), fat (3.5%) carbohydrates (70%), zinc (0.6 mg100 g-1), iron (0.6 mg100g-1) and vitamin C (0.3 mg100 g-1).
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Kamal, MS, MN Islam, and MG Aziz. "Effect of sweet potato flour of two local varieties on quality of breads." Journal of the Bangladesh Agricultural University 11, no. 2 (2014): 301–6. http://dx.doi.org/10.3329/jbau.v11i2.19929.
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The study was carried out in order to find out the effect of substitution of wheat flour with sweet potato flour of two local varieties (Local Sada and Local Lal) on the quality of bread. This study was also concerned with the analysis of proximate compositions of sweet potato and results showed that, fresh local sada and local lal sweet potato varieties contained moisture 70.10 and 66.78%; ash 4.46 and 4.21%; fat 0.71 and 0.74%; protein 1.75 and 1.63%; carbohydrate 22.98 and 26.64%; vitamin-C 8.86 and 9.49 mg/100g respectively. The compositions of sweet potato flour were also analyzed and showed that local sada and local lal sweet potato flour contained moisture 5.25 and 5.32%; ash 4.12 and 4.17%; fat 0.75 and 0.81%; protein 9.80 and 9.21%; carbohydrate 80.08 and 80.49%; vitamin-C 2.45 and 2.31 mg/100g respectively. This analysis showed that the sweet potato flour is quite rich in protein content. The breads containing of sweet potato flour were prepared using standard formulation with 5, 10 or 15% substitution of wheat flour by sweet potato flour and evaluated their acceptability by a number of panelists. The result obtained showed that the color, taste, texture, flavor and overall acceptability of the breads containing sweet potato flour were equally acceptable with control bread. Statistical analysis showed that the overall acceptability of bread with sweet potato flour was equally acceptable as the control bread and bread with 10% substitution level (local lal) was moderately acceptable and other products (including 15% substitution) were ranked as like slightly. DOI: http://dx.doi.org/10.3329/jbau.v11i2.19929 J. Bangladesh Agril. Univ. 11(2): 301-306, 2013
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Rahayuni, Arintina, Astidio Noviardhi, and Dyah Nur Subandriani. "UPAYA PENINGKATAN KADAR HEMOGLOBIN REMAJA PUTRI SMK WIDYA PRAJA UNGARAN PADA PEMBERIAN KUDAPAN BERBASIS TEPUNG TEMPE." JURNAL RISET GIZI 8, no. 1 (2020): 52–59. http://dx.doi.org/10.31983/jrg.v8i1.5779.
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Background : Anemia is a nutritional problem in Indonesia which was characterized by a condition where the red blood cells or hemoglobin levels is lower than the normal value. Nutritional anemia is caused by deficiency nutrients that play a role in the formation of hemoglobin, due to inadequate consumption or absorption disorders. These nutrients are iron, protein, vitamin B12 which act as catalysts in hem synthesis in hemoglobin molecules, vitamin C, zinc which affect iron absorption and vitamin E which affect the stability of the red blood cell membrane. Most of these are iron nutrient anemia. Females adolescent are more susceptible to anemia compared than men. The minimum of hemoglobin levels in females adolescent to diagnose as anemia is when hemoglobin levels are less than 12 g / dl.Objective : To increase hemoglobin levels of females adolescents by providing tempeh flour-based snacksMethod : In this study, an attempt had made to create tempe-based formula in the form of pizza which was high in iron and protein, the availability of tempe flour was great because the absorption disturbing agent was damaged by the fermentation process. The analysis was carried out to observe the difference in Hb levels in the treatment group (given tempe flour pizza) and control (given a regular pizza) and the relationship between BMI, nutrients-intake and consumption compliance with Hb levels.Result : The results showed there was an increase in Hb levels of 1.21 g% in the treatment group (61.54%). Nevertheless, the increase did not statistically significant. There was no relationship between BMI, nutrients intake and compliance with pizza consumption to increase Hb levels.Conclussion : Administration of tempeh fluor-based pizza for a month could increase Hb levels by 1.21 g/dl in most study participant, but it did not statistically significant.
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Ayo, JA, A. Ochefu, and A. Agbatutu. "Effect of ripening on the Chemical Composition of Green locally Cultivated Banana Cultivars (Musa Spp.) Peel." NIGERIAN ANNALS OF PURE AND APPLIED SCIENCES 3, no. 1 (2020): 52–66. http://dx.doi.org/10.46912/napas.158.
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The study investigated the Effect of ripening on the proximate, minerals, vitamins and photochemical composition of green locally cultivated banana cultivars peels. The matured unripe green banana fruits were collected from Ussa, Ussa LGA, Taraba State, Nigeria. The proximate, minerals, vitamins and photochemical composition of banana cultivars peels were determined using standard methods. The moisture, protein and carbohydrate content of the peel of unripe green banana decreased from 8.64 to 8.43, 5.47 to 5.23 and 73.04 to 72.42%, respectively, while the ash, fats and fibre content increased from 4.55 to 5.23, 5.35 to 5.57 and 2.96 to 3.13%, respectively, on ripening. The vitamin C, vitamin E, starch and lignin content of the peel of the green cultivar decreased from 0.08 to 0.11, 106.83 to 95.03, 1.07 to 0.97 and 5.84 to 5.55mg/100g, respectively, while the sugar increased from 0.95 to 1.09mg/100g on ripening. The green cultivar peel flour showed a significant decrease, p=0.05, in calcium(0.65 to 0.58mg/100g), potassium(4.63 to 4.36mg/100g), iron(0.28 to 0.23mg/100g) and zinc(0.4 to 0.3mg/100g), respectively, with relative increase in the phosphorous(0.35 to 0.37mg/100g) content on ripening. Ripening decreased the phenol (0.73 to 0.64mg/g), flavonoid (1.70 to 1.41mg/g), carotinod (5.05 to 3.35mg/g) and sterol (0.18 to 0.16mg/g) content of the green cultivar peel flour. The study has shown that ripening has generally improved the vitamins and the sugar content of the ripe banana peels.
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Ainebyona, Paddy, Julia Kigozi, and Ivan M. Mukisa. "Optimization of Extrusion Conditions and Cooked Vegetable-Chicken Mixture for Instant Banana-Vegetable Soup Powder." European Journal of Agriculture and Food Sciences 3, no. 2 (2021): 15–21. http://dx.doi.org/10.24018/ejfood.2021.3.2.248.
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Instant soups are preferred by consumers for their flexibility in preparation and longer storage life. Extrusion cooking is one of the recent developments reported to improve nutrient content of soups. However, little information is available regarding use of extrusion cooking in development of banana vegetable soups. This study investigated the use of extrusion cooking in production of instant banana-vegetable soup. The moisture content was varied using a chicken broth prepared from chicken wings and spicy vegetables (thyme, rosemary, parsley, etc.) to improve flavor and acceptability of the extruded product. The mixture of Banana : Amaranths: pumpkins : mushrooms : carrots =40.84:40.84:9.24:3.76:5.34 was extruded at different moisture content (10–20%) and barrel temperature (100-180°C) and the effect on product responses; reconstitution potential, vitamin A retention, vitamin C, total fat among other parameters were investigated at constant screw speed (45Hz) and feed rate (50 Hz) to produce an instant banana-vegetables soup. The optimum extrusion temperature and moisture were 123.3oC and 10.122%, respectively. The optimal product had a mixture formulation of 60% extruded flour and 50% vegetable flour with chicken level at 16.6%. The overall acceptability score, fiber content, fat content, ash content, vitamin C and vitamin A values of the optimum flour were 7.1, 6.8%, 11.2%, 4.92%, 19.4 g/100 g and 1.21 mg/100 g, respectively.
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Tadesse, Abebe Yimer, Ali Mohammed Ibrahim, Sirawdink Fikreyesus Forsido, and Haile Tesfaye Duguma. "Nutritional and sensory quality of complementary foods developed from bulla, pumpkin and germinated amaranth flours." Nutrition & Food Science 49, no. 3 (2019): 418–31. http://dx.doi.org/10.1108/nfs-01-2018-0001.
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Purpose Traditionally prepared enset-based products like bulla are characterised by low protein and vitamin contents and are highly viscous; this causes protein-energy malnutrition especially in infants and young children. This paper aims to improve the nutritional and sensory qualities of enset-based food with pumpkin and amaranth. Design/methodology/approach Sixteen formulations of composite flour were generated using a D-optimal constrained mixture design with a range of 50-80 per cent bulla, 10-25 per cent pumpkin and 10-40 per cent amaranth flour. Nutritional and sensory qualities of the formulations were investigated using standard methods. Findings Ash, fat and protein contents increased from 1.1-2.8 g/100 g (p < 0.001), 1.7-3.9 g/100 g (p < 0.001) and 6.1-9.0 g/100 g (p < 0.001) respectively with the increased amaranth flour. Crude fibre content increased with increasing percentage of the amaranth and pumpkin flours. On the other hand, carbohydrate content increased from 78.2 to 84.3 per cent (p < 0.001) with an increase of bulla flour. A significant increase in Fe, Zn and Ca from 6.8-10.5 (p < 0.01), 1.5-3.0 (p = 0.022) and 1.8-148.5 mg/g (p < 0.001) respectively was achieved with an increase in amaranth ratio in flour. The total carotenoid content increased with increase in the percentage of pumpkin flour. The best sensory attributes of the developed product were around the centre point of the three ingredients. Originality/value The study showed that a product with good nutritional value and sensory acceptability could be prepared from enset-based ingredients and the optimal product was obtained by blending 57.8 per cent bulla, 18.9 per cent pumpkin and 23.3 per cent amaranth flour. The enriched flour can have application for snack food preparation.